Mother's Day Menu

Here's what I'm planning for Sunday:

Pork Tenderloin with Balsamic-Cranberry Sauce
1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.


Roasted Asparagus and Arugula Salad with Shallot Vinaigrette
1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil

1 pound slender asparagus, tough ends trimmed

6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)

Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.

Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

Garlic Herb Braid

Ingredients

• 4 to 4-1/2 cups all-purpose flour
• 3 tablespoons sugar
• 2 packages (1/4 ounce each) quick-rise yeast
• 2 teaspoons dried basil
• 1-3/4 teaspoons dill weed
• 1-1/2 teaspoons salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried rosemary, crushed
• 3/4 cup 2% milk
• 1/2 cup water
• 1/4 cup butter, cubed
• 1 egg
• 1 tablespoon butter, melted

Directions

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
• Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes.
• Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).

And for dessert, here are a few of my ideas...I haven't decided on anything yet:

Rocky Road Ice Cream Pie
For crust

• 1 9-ounce package chocolate wafer cookies, broken into pieces
• 6 tablespoons (3/4 stick) unsalted butter, melted

For milk chocolate fudge sauce

• 2/3 cup whipping cream
• 8 ounces imported milk chocolate (such as Lindt), chopped
• 1/2 teaspoon vanilla extract

For marshmallow sauce

• 4 cups miniature marshmallows (about 7 1/2 ounces)
• 1/3 cup whipping cream
• 1 teaspoon vanilla extract

• 2 quarts chocolate ice cream, slightly softened
• 1 cup walnuts, toasted, coarsely chopped (about 3 3/4 ounces)

Make crust:
Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind chocolate wafer cookies in processor. Add melted butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake crust until set, about 10 minutes. Cool completely.

Make milk chocolate fudge sauce:
Bring cream just to simmer in medium saucepan over medium heat. Remove from heat. Add milk chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in vanilla. Let stand at room temperature until sauce cools and thickens slightly, about 20 minutes.

Make marshmallow sauce:
Combine marshmallows and cream in large metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until marshmallows melt and mixture is smooth, about 3 minutes. Remove bowl from over water; stir in vanilla. Let stand until slightly cooled but still pourable, about 10 minutes.

Spread 1 quart ice cream evenly in cooled crust. Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart. Sprinkle half of walnuts over sauce. Drizzle half of marshmallow sauce over walnuts. Freeze until sauces are set, about 10 minutes.

Spread 1 quart ice cream evenly in crust. Drop remaining milk chocolate sauce by tablespoonfuls over ice cream. Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through. Sprinkle with remaining walnuts. Freeze until pie is firm, about 4 hours. (Can be made 5 days ahead. Cover tightly with foil. Keep frozen.)

Cut around pan sides to loosen. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides.

Or....a sour cream pound cake with strawberries....oh the options..